Enoki mushrooms and cucumber with umeboshi flavored ponzu dressing
This is a type of food they would serve at izakaya restaurants at first as an appetizer.
Enoki mushrooms and cucumber with umeboshi flavored ponzu dressing
This is a type of food they would serve at izakaya restaurants at first as an appetizer.
Open in Cookpad AppSteps
- 1
Remove the very bottom (dirt) of enoki mushroom and cut them in half (lengthwise). Boil them until soft. (2-3 mins) and let them cool to room temperature.
- 2
Peel cucumber but not completely so some skin is left on and slice them diagonally.
- 3
Cut sliced cucumber in strips.
- 4
In a small bowl, mash umeboshi and add ponzu. Mix well.
- 5
Add cooled mushrooms and cucumber. Mix well till evenly flavored. Cool in fridge.
- 6
Place a pinch of bonito flakes on top when serving.
- 7
FYI - Ponzu dressing bought at Mitsuwa supermarket, Japanese store in San Jose.
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